Ricotta Gnocchi With Salsa Della Nonna

Using ricotta as the base for these gnocchi produces a lighter, pillow-like finished product. Start making the gnocchi at least 48 hours before you want to serve them, as you need to drain the ricotta overnight, and then freeze the gnocchi before cooking. They are perfect when served with this tomato sauce, from Michael Chiarello's grandmother's old recipe, which calls for a whole chicken to impart more flavor.Adapted from "Michael Chiarello's Bottega" by Michael Chiarello.